Thursday, March 3, 2011

Vegan Corned Beef and Cabbage

Aye, in preparation for Saint Patrick's Day, the luck of the Irish was on my side while brainstorming how to effectively (deliciously?) participate in this fantastically 'green' and delicious holiday. Yes, beer counts as a meal. And yes, I did consider posting a photo of a Guinness and calling it good.

However, while trolling my good friend Google, I was truly happy to find the pot o' gold at the end of the rainbow instead of a creepy leprechaun repeatedly chanting 'I'm the leprechaun!' while doing an utterly creepy rendition of the potty dance. (p.s. really Jennifer Anniston? What were you thinking? I'd like to know. Email me.)

My pot o' gold? Ok, it may not pay for my Bachelor style shopping spree, but it is guaranteed to keep hungry bellies full of Saint Paddy's Day goodness...


Thank you to Miss V's Vegan Cookbook blog for this vegan corned beef dish worthy of an impromptu irish jig. And yes, much to the dismay of Honey, I did indeed feel the need to break out in my very own rendition. As most of my dancing goes, it did end up being more along the lines of the new fangled hand dance. Luckily for me, Noodle was right there to back me up.

I did make some alterations to Miss V's recipe, as per usual. Nothing but goodness either way. Now go. Get to making yourself this deceivingly simple dish and bask in its Irishy goodness... right up there with Guinness, non-creepy leprechauns (if that's even possible), rainbows, the pots o' gold at the end of those rainbows and the irish jig; or the new fangled hand dance, if that's all you can muster.


Need:
For the veg, etc...
3 1/2 cups vegetable broth
4 carrots, sliced into about 1/4 inch rounds
1 white onion, roughly chopped (keep it chunky)
1/2 head cabbage, roughly chopped
4-5 baby red potatoes, quartered or 8thd, depending on size
1 teaspoon thyme
1 1/2 teaspoon sage
1 1/2 teaspoon salt
2 teaspoons coarse mustard
2 teaspoons fresh horseradish
2 teaspoons red wine vinegar
1 teaspoon fresh cracked black pepper
2 Tablespoons Bragg's liquid aminos

For the 'beef'

1 1/2 cup vital wheat gluten
1/4 cup rolled oats
3 Tablespoons nutritional yeast
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon fresh cracked pepper
2 Tablespoons Bragg's liquid aminos
3/4 cup cold water
1 Tablespoon extra virgin olive oil
2 teaspoons liquid smoke

Do:
Turn your crock pot on high and add all "veg, etc." ingredients. Cover and let cook for 4 hours total

Two hours into the process, start your corned 'beef' by mixing all dry ingredients in a large bowl: vital wheat gluten, rolled oats, nutritional yeast, onion powder, garlic powder, paprika and pepper.

In a smaller bowl, combine all wet ingredients: Bragg's, cold water, olive oil and liquid smoke.

On the stove, start a pot with water and steaming basket.

Gradually add wet ingredients to dry, stirring as you go until your mixture comes together into a ball. Once you have a ball, begin kneading.

Knead for about 3 minutes then form a log of sorts, wrap neatly in tin foil. Put in prepared steaming pot and let steam on med/high for about 25 minutes. Note: ensure you have included enough water so as the steaming process doesn't evaporate it all, leaving you with an empty steaming pot.

At 25 minutes, turn off stove and let sit for about 10 minutes. Turn on oven to a low broil.

Open the tin foil and place 'beef' under broiler for 5 minutes. Turn 'beef' over and broil for another 5 minutes then remove from oven.

Transfer freshly broiled 'beef' to your crock pot, ensuring it is fully submersed in the liquid. Note: I removed some veg to get it in, then returned it on top.

Let cook for 1 hour in the crock pot then remove, slice as thin as you can possibly get it and return slices to the crock pot, again ensuring they are fully submersed. Note: next time I would use a mandoline to slice the 'beef', to get a thin, even cut.

Let crock pot cook for another hour until potatoes are tender then you're ready to serve.

Serve:
You can serve it in a bowl with more broth or on a plate with a little broth drizzled on top.

Start with the veg, ensuring each serving has a good representation of carrots, potatoes, cabbage and onion. Then arrange the 'beef' on top or slightly to the side. Ladle a little broth on top for added flavor. I had extra horseradish on the side as an option.


This is a super fun 'traditional' meal all veganized for the occassion. Nothing more fun than being able to participate in tradition... with a twist.

Enjoy!

Arrowhead Mills Wheat Gluten, Vital, - Arrowhead Mills

4 comments:

  1. If I get my act together I'm going to try to make this next week.....

    ReplyDelete
  2. It took a bit longer than expected, about 6-7 hours, especially because of the potatoes. But the "beef" is absolutely delicious and since I've stopped eating meat, this had been the best corned beef and cabbage recipe. Finally, I can thoroughly enjoy st Patrick's day again! Thanks so much!

    ReplyDelete
  3. I'm confused with the writer of a vegan blog speaking about their enjoyment of Guinness (a beer that isn't vegan)...

    ReplyDelete
  4. Not everyone is a strict vegan. People can enjoy vegan recipes and not have to be totally "vegan ". Go away vegan police! Find something else to worry about. I'm sure there are many other important issues in this world.

    ReplyDelete

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